Korean Tuna Melt with Garlic Butter

Name: Korean Tuna Melt with Garlic Butter
Prep time: 7 min
Cook time: 8 min
Total time: 15 min
Yield: 1 servings
Cuisine: Korean-American Fusion
Ingredients: 1 (135g) can Korean spicy canned tuna; 1 tsp sesame oil; 2 tbsp Japanese mayonnaise; 2 green onions, sliced; 1/4 cup kimchi, chopped; Sriracha, to taste; Chili flakes, to taste; 3 tbsp butter, melted; 2 cloves garlic, minced; 1 tbsp fresh parsley, chopped; 2 tbsp Parmesan cheese, grated; 1/4 tsp dried oregano; Freshly ground black pepper, to taste; 1 pinch salt; 2 slices sourdough bread; 1/2 cup shredded cheddar cheese

This Korean tuna melt combines spicy canned tuna with kimchi and Japanese mayo, served on garlic-parmesan buttered sourdough. It's a quick, bold sandwich that bridges Korean flavors with classic melt comfort.

🌍Korean-American Fusion 🏷️Tuna melt 🏷️Sandwich 🏷️Korean food 🏷️Kimchi Spicy tuna

🏷️

🏷️Garlic bread

-0:00

moribyanonTikTok

Total

15 min

Servings

1

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok · by moribyan

-0:00

moribyanonTikTok

Ingredients

1 (135g) can Korean spicy canned tuna
1 tsp sesame oil
2 tbsp Japanese mayonnaise
2 green onions, sliced
1/4 cup kimchi, chopped
Sriracha, to tasteoptional
Chili flakes, to tasteoptional
3 tbsp butter, melted
2 cloves garlic, minced
1 tbsp fresh parsley, chopped
2 tbsp Parmesan cheese, grated
1/4 tsp dried oregano
Freshly ground black pepper, to taste
1 pinch salt
2 slices sourdough bread
1/2 cup shredded cheddar cheese

16 Ingredients

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Instructions

1
In a medium bowl, combine the canned tuna, sesame oil, Japanese mayonnaise, sliced green onions, and chopped kimchi.
2
Mix the tuna salad ingredients until well combined. Set aside.
3
In a separate small bowl, prepare the garlic butter by combining the melted butter, minced garlic, chopped parsley, grated Parmesan cheese, dried oregano, black pepper, and salt.
4
Mix the garlic butter ingredients until evenly distributed.
5
To assemble the sandwich, lay out two slices of sourdough bread. On one slice, layer half of the shredded cheddar cheese, followed by the tuna salad mixture, and top with the remaining cheese.
6
Place the second slice of bread on top to close the sandwich.
7
Brush the outside of both slices of bread generously with the garlic butter mixture.
8
Place the sandwich in a non-stick pan over medium heat.
9
Grill for 3-4 minutes per side, flipping once. Cover the pan with a lid to help the cheese melt.
10
Once both sides are golden brown and crispy and the cheese is fully melted, remove from the pan.
11
Slice the sandwich in half and serve immediately.

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Tips & Notes

Pro tips

Drain the canned tuna thoroughly and flake it with a fork to break up clumps before mixing with mayo and kimchi for even distribution.
Toast the buttered sourdough over medium heat until deeply golden and crispy on both sides—this creates a structural barrier that prevents sogginess.
Squeeze excess liquid from chopped kimchi before adding to the filling; this prevents the sandwich from becoming watery.
Brown the minced garlic in the melted butter for 30 seconds before brushing onto bread to deepen the flavor without burning.

Substitutions

Korean spicy canned tuna → regular canned tuna (use 1 tsp gochugaru or more sriracha for heat)
Japanese mayonnaise → Kewpie mayo (nearly identical) or regular mayo (slightly less creamy)
Kimchi → gochujang mixed with shredded napa cabbage (1 tbsp gochujang + 1/4 cup cabbage)
Sourdough → brioche or Korean milk bread (adjust butter ratio as needed for bread density)

Storage & make-ahead

Store leftover tuna filling in an airtight container for up to 2 days. Toasted sandwiches are best served immediately; do not refrigerate assembled sandwiches as bread will soften.